Golden gingerbread goodness with none of the usual badness. Because gingerbread girls are so much better than gingerbread men!

Feeds: Makes 20 mini gingerbread girls

Cooking time: 10-15 minutes

Ingredients

• 60g almond meal, sieved + extra for rolling dough
• 30g coconut oil, melted
• 1/2 tsp vanilla powder
• ¼ ground nutmeg
• ¼ ground cinnamon
• 2 tsp ground ginger
• 50ml coconut milk
• 1 egg yolk
• ¼ tsp baking powder

Method

• Combine all of the dry ingredients, well
• In a separate bowl, whisk all wet ingredients together, well
• Gentry fold the dry ingredients in to the wet until the two mixtures form a dough
• Wrap this dough in glad wrap and place in the fridge for 1 hour
• Pre-heat the oven to 180 degrees
• Line a baking tray with baking paper
• Lay a separate sheet of baking paper on to a flat surface and sprinkle with almond meal
• Remove the dough from the fridge, unwrap and place on to the baking paper
• Sprinkle the top of the dough with a little more almond meal
• Place another sheet of baking paper over the dough and use a rolling pin to roll out the dough to 1/2cm thick
• Using a gingerbread man cookie cutter, cut out the gingerbread cookies and place directly on to the baking tray. You may need to re-roll off cuts as you go
• If you find the dough becomes sticky, add more almond meal as you roll
• Place in the oven for 10 – 15 minutes or until golden brown
• Enjoy!